Thursday, July 10

If you are looking for some inspiration to
turn from sugar to a sugar free me, have a read of this book.Nicole Mowbray, journalist shares some of her
trials and tribulations as a fully functioning sugar-less woman and shows us all
how it can be done with her own unique blend of care and great wit and charm.

Her hapless childhood experiences with food
mirrored my own child hood cravings and brought memories flooding back of
always wanting more pudding and suffering for it!It’s an easy read, a comforting read – check out
the sections on home- work- life challenges with family and friends who constantly
question the wisdom of transitioning – go on one won’t hurt – and the helpfully
brief section on recipes to include in your transition.It’s more a story book than a how to although
if you read the book you will see Nicole treads a careful path leaving the way clearly
marked for each of us if we choose to follow.

Here’s a piece of wisdom to take away with
you.Nicole is talking about the list of
food ingredients on products in the supermarket and how difficult it is to tell
what we are eating.Nicole offers a handy
tip which I write below to determine how much hidden sugar is in a product:

"To make it easy to demystify those ingredient labels and visualise
how much sugar you are eating, it may help you to know that if you divide
the number of grams of sugar in an item by four, you will get the amount in
teaspoons"

Try it and see. Go on, You will be amazed. Try it on a
Marks and Spencer’s healthy eating product. This tip helps us put things
into perspective and will make you think twice about the next healthful food
product you are going to buy. The only way to tell if the food you are eating
is good quality and sugar free is to make it yourself from fresh ingredients –
hang the expense!

Sunday, July 6

Watched an American show yesterday about a man who weighed 693lbs. He said "he never thought he would get this big" and I thought, it's true is that, no one ever does. But eating processed industrial food in industrial sized portions had only one consequence: industrial scale surgery. And at 693lbs, Chuck Turner from Beaumont Texas, was telling it like it is.

"When you get to a problem point in life, there are two things to ask: how did I get here and is it too late to change this". Never too late, he decides and with a weight loss of 425lbs over one year suceeds in making a change."Progress takes time" says Chuck "it doesn't matter how long it takes just as long as you keep going".

Here's a recipe to help you on your way. A Portable Lunch for those who hate soggy lettuce..

Stack your salad in layers starting with the dressing at the bottom. Stack in the order listed above. Store in the fridge til ready to consume. When ready tip the contents out into a bowl and the dressing will coat the ingredients at the point you wish to eat them!

Friday, July 4

Simply the best way to ease your taste buds away from processed food and back to a natural palette. Use natural spices to make the difference and to provide the delight. Your taste buds won't know what's hit them but it's down to you to experiment and find out the combinations that work. And dont forget as you transtion from sugar to a sugar free me and when you want that sweet hit, sprinkle cinnamon in your coffee or on a couple of spoonfuls of greek full fat yoghurt. Add a few toasted flaked almonds and feel totally lush. Try it and see. Then leave your feedback and comments below.

Saturday, June 28

Late afternoon walking on Otley Chevin and the weather just turned. Looking forward to more big days as we hurtle into summer! Home now for tea left cooking in the slow cooker: simple chicken curry with prepared kale which I am going to serve with some courgette noodles. Sneak peak below...

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Why is this? Is there a solution?

Standard advice is to eat less and exercise more. Can this be right? Well it's not worked to date so what do you think. Not just here in the UK either, globally the advice is much the same and yet present figures show we are at pandemic levels around the world.